1. Put olive oil into a medium-sized pot and heat to a medium temperature. Add the rice and brown in the oil. Make sure all the rice is lightly coated with the oil.
2. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn brown. It's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sauteed/browned.
3. Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. Check after 20 minutes.The essential part of this recipe is do not peek while the rice is cooking.
4. When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be split open because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste.
Goes great with any manner of Mexican beans or as a side dish to Mexican entrees such as tacos, enchiladas, burritos, etc. Also great by itself! This dish is a staple in my house! It is cheap, easy, and yummy!
Source of recipe: This is an authentic recipe (other than the vegan chicken bouillon) passed down to me by my boyfriend's mother, a Mexican American who grew up in Texas right on the border with Mexico. Its as authentic as you can get! This is the type of rice I was raised on, and it is wonderful. Some people expect it to be spicier or richer. I wouldn't call it bland but it is a main staple simple dish, and it can be spiced or dressed up if you want, according to your taste. It's versatile!

SO HOW'D IT GO?

This was easy to make and so delicious! I subbed enchilada sauce for tomato because that's what I had on hand. I omitted hot peppers because my sauce was already spicy. I also used already-cooked rice and it turned out great. I'm sure it's even better if you follow the recipe exactly.

Quick question to the folks who have made it with brown rice- do you need to add more/less water? Does it taste as good? I made it with white - tastes great, but I think next time I'll have to add something green at the end, if only to make it look awesome.

When I made this, I intentionally went a little overboard with the liquids so it would be juicy and because I was making rice for the first time in a long while on the stove vs. in the rice cooker. I would say err on the side of too much liquid. Also, because I used bruschetta topping for the sauce, mine had basil in it. But if you want to add some green, I think cilantro would be really yummy!

Quick question to the folks who have made it with brown rice- do you need to add more/less water? Does it taste as good? I made it with white - tastes great, but I think next time I'll have to add something green at the end, if only to make it look awesome.

Yay, finally the secrets to yummy Mexican rice! :)>>> I made this last night, using leftover soupy bruschetta topping in place of the tomato sauce, but it came out beautifully. This will become a regular in my kitchen! Thanks for sharing.